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Thread: Jalapeno Popper #2

  1. #1
    Join Date
    Feb 2008
    Roanoke, Illinois

    Jalapeno Popper #2

    30 peppers halved and seeded
    1 8oz pkg cream cheese softened
    30 small smoked sausages (such as Lit'l Smokies)
    1 lb pkg thin sliced bacon cut in half
    1/2 cup barbeque sauce

    Preheat oven to 350
    Fill pepper halves about half full with cream cheese then place smoked sausage into each pepper on top of cheese.
    wrap each with a half strip of bacon
    place poppers on a sheet pan and brush with barbeque sauce
    bake until the bacon is done to your taste.

    These are great hot but I am not a fan of them cold.

    Grandpa says "either you like bacon or your wrong".
    Either you like bacon or you are wrong.

  2. #2
    Join Date
    Dec 2007
    Billings Missouri near Springfield Mo
    That sounds good and I agree with Grandpa
    A Turn N Time
    Components for John Smith Organs and the Hobby Organ Builder

    Frog Pond Guitars

    Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.

  3. #3
    Join Date
    Oct 2006
    ABQ NM
    Your grandpa sounds like a very wise man.

    I'm not a big fan of jalapenos (prefer NM green chile), but wrap bacon around just about anything and I'll eat it.

    Speaking of green chile, it doesn't work very well for poppers, but a strip of it inserted into a butterflied shrimp that's been wrapped in bacon and smoked is muy bueno!
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

  4. #4
    Join Date
    Dec 2006
    Yorktown, Virginia
    Yummmm. This reminds me that it's almost time to start my peppers under the gro-lights.

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